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Ingredients:

1 1/2 pounds boneless chicken breasts, cut in 1/2-inch cubes
2 tablespoons flour
2 tablespoons fish sauce
2 tablespoons dark soy sauce, divided
1 piece fresh ginger root, peeled, 1 1/2 inches long
2 chili peppers, chopped
1 tablespoon vinegar
1 tablespoon sugar
1 lime, peel grated, juiced
3 cups nappa cabbage, chopped
4 green onions, chopped
1/4 cup mint, chopped fresh

Directions:

In medium bowl place chicken. Sprinkle with flour, turning to coat. Add fish sauce and  1 tablespoon of the soy sauce; set aside. Place ginger in blender or food processor and  mince, about 30 seconds; add chilies, remaining 1 tablespoon soy sauce, vinegar, sugar and  1/2 teaspoon grated lime peel. Blend or process for about 1 minute; set aside. Into heated  wok or Dutch oven over high heat, pour oil. Add chicken, onion and cabbage, stir frying  about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and  continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle  with lime juice and top with mint.

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